Ground beef patties topped with a fried egg and sweet relish make an open-faced dinner built around what's on hand. The shelf's relish stands in for ketchup and pickle, so you need only to cook and build.

Serves 2. 25 minutes, 20 at the stove.

About 550 calories a serving, 27 g protein, 16 g carbohydrate, 42 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin rings. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the onion until soft and beginning to brown, stirring now and then, about 8 minutes; move to a plate.8 min
2. Form 8 ounces ground beef into 2 patties, each about half an inch thick. Season both sides lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to the skillet, heat until shimmering, and lay in the patties; they are done when cooked through, 5 to 6 minutes per side.6 min
3. When the second side is nearly done, push the patties to the side and add 1 tablespoon butter to the pan. Crack 2 eggs into the skillet and let them cook until the whites are opaque and the yolks still jiggle, about 3 minutes, while the beef finishes.3 min
4. Set each beef patty on a plate, top with 2 tablespoons of the cooked onion, then slide a fried egg onto each patty. Spoon 2 tablespoons relish over the top of each egg and serve right away.

Note Swap the eggs for sliced cheese if you prefer. Leftovers keep, covered, for 2 days and eat cold. Serve with a simple green salad or toast to soak up the runny yolk.